Sicilian Oven-Baked Eggplant with Tomato and Ricotta

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A regional Italian dish from Sicily featuring tender baked eggplant layered with rich tomato sauce and creamy ricotta cheese. This Italian-inspired vegetarian recipe, ready in about 65 minutes, pairs eggplant, extra virgin olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 6 Italian cuisine 280 cal/serving

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Ingredients

2 medium (about 1.5 lbs) eggplant
4 tbsp extra virgin olive oil
1 medium, finely chopped onion
3, minced garlic cloves
28 oz canned crushed tomatoes
10 leaves, chopped fresh basil leaves
1 cup ricotta cheese
1/2 cup grated Pecorino Romano cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano

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Instructions

Step 1: Preheat oven to 375°F. Slice 2 medium eggplants into 1/2-inch thick rounds. Arrange on baking sheets, brush both sides with 2 tbsp extra virgin olive oil, and roast for 20 minutes until tender and lightly golden.
Step 2: While eggplant roasts, heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 3: Stir in 28 oz canned crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp dried oregano, and 10 chopped fresh basil leaves. Simmer sauce for 15 minutes until slightly thickened.
Step 4: In a 9x13 inch baking dish, spread a thin layer of tomato sauce, then layer half of the roasted eggplant slices. Dollop 1/2 cup ricotta cheese evenly over eggplant and sprinkle 1/4 cup grated Pecorino Romano. Repeat layers with remaining eggplant, ricotta, and Pecorino.
Step 5: Bake assembled dish for 25 minutes at 375°F until bubbly and golden on top. Let rest 10 minutes before serving to allow flavors to meld.